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Peppers Stuffed With Feta

Peppers Stuffed With Feta

Adapted from Saveur


Anaheim chiles are larger and spicier than fresno. Wear food-safe latex gloves while removing the seeds and membranes from the chiles; skin contact can cause a painful burning sensation.

Peppers Stuffed With Feta


  1. 10 3-4-inch fresno chiles or 6 4-5-inch anaheim chiles
    9 ounces feta, crumbled
    2 tablespoons extra-virgin olive oil
    2 tablespoons Greek yogurt
    1 tablespoon minced fresh parsley
    1⁄2 teaspoon lemon zest
    1⁄4 teaspoon dried oregano
    2 egg yolks
    Freshly ground black pepper, to taste
    1⁄4 cup grated parmesan cheese


  1. Arrange a rack 6 inches from the broiler element and set oven to broil. Put peppers on a half sheet pan and broil, turning once, until just soft, about 3-5 minutes. Transfer to a rack; let cool.
  2. Use a stand or hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, egg yolks, and pepper.
  3. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Transfer the peppers to an aluminum foil-lined baking sheet and stuff each pepper with some of the feta filling. Chill for 30 minutes.
  4. Sprinkle peppers with grated parmesan; broil peppers until cheese is golden brown and bubbly, about 4-6 minutes. Transfer peppers to a platter and serve hot.
Image Source: POPSUGAR Photography / Nicole Perry
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